Womersley Foods
1953
This recipe for a Date, Pistachio & Raspberry Vinegar Salad combines sweet, chewy dates with crunchy pistachios and a tangy, vibrant Womersley Raspberry Vinegar. It is a refreshing, sophisticated salad that works well as a side or light lunch.
Salad Base: 4-6 cups mixed leafy greens (arugula, spinach, or kale work well)
1 cup fresh raspberries
1/2 cup pitted dates (Medjool preferred), chopped
1/2 cup roasted pistachios, shelled
Optional: 1/2 cup crumbled feta or goat cheese for saltiness
Optional: 1/4 cup thinly sliced red onion or shallots
1/4 cup Womersley Raspberry Vinegar (or Womersley Raspberry Balsamic Vinegar)
1/2 cup Extra Virgin Olive Oil
1 tsp Honey or Maple Syrup (to taste)
1 tsp Dijon mustard (optional, helps emulsify)
Salt and cracked black pepper to taste
Prepare the Raspberry Vinaigrette: In a small bowl or jar, whisk together the Womersley Raspberry Vinegar, honey, salt, and pepper. Gradually whisk in the olive oil until the dressing is creamy and well combined.
Prepare the Salad: In a large bowl, combine the greens, chopped dates, roasted pistachios, raspberries, and optional cheese/onion.
Dress and Serve: Drizzle the Womersley Raspberry vinaigrette over the salad just before serving and toss gently to combine. Top with extra pistachios for added crunch.
This recipe for a Date, Pistachio & Raspberry Vinegar Salad combines sweet, chewy dates with crunchy pistachios and a tangy, vibrant Womersley Raspberry Vinegar. It is a refreshing, sophisticated salad that works well as a side or light lunch.
